Rosatellasauce Recipes

SAUCE ROSEE

Sauce Rosee image

Restaurants BEWARE this sauce can top you! Try it with tortellini pasta and shrimp and top with a Caesar salad, if desired.

Provided by YGBELAND

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Tortellini Recipes

Time 45m

Yield 6

Number Of Ingredients 15

Ingredients

6 tablespoons olive oil
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon dried red pepper flakes
2 tablespoons minced onion
2 tablespoons minced green bell pepper
1 tablespoon minced garlic
7 ounces tomato sauce
½ teaspoon chicken soup base
1 tablespoon white sugar
½ pound cheese tortellini
6 fluid ounces heavy cream
½ cup white wine

Steps:

In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red pepper flakes; stir together.
Add onion, bell pepper and garlic and cook until onions are transparent; add tomato sauce and bring to a boil, stirring well. Add chicken bouillon and sugar; stir.
While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package instructions (fresh tortellini take less time than dried). Drain and set aside.
Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 18.3 g, Cholesterol 49.7 mg, Fat 27 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 10.2 g, Sodium 344.1 mg, Sugar 4.2 g

ROSATELLA SAUCE

Rosatella Sauce image

After eating Canneloni Genovese too many times at a local restaurant, a friend and I set out to recreate the Rosatella Sauce at home. Here is the basic sauce. that seems about as close as we can get. It's the best of a simple marinara sauce combined with alfredo sauce.

Provided by ValkyrieQueen

Categories Sauces

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/8 cup olive oil or 3 tablespoons butter
3 small onions, finely chopped
5 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
2 (32 ounce) cans crushed tomatoes
2 dried bay leaves
1 cup heavy cream

Steps:

In a large pot, heat the oil/butter over a medium-high flame.
Add the onions and garlic.
Sauté until the onions are translucent, about 10 minutes.
Add the celery, carrots, and 1/2 teaspoon of each salt and pepper.
Sauté until all the vegetables are soft, about 10 minutes.
Add the tomatoes, oregano, parsley and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
Remove and discard the bay leaf.
Add heavy cream and bring to temperature.
Mix in parmesan cheese and stir until melted.
Season the sauce with more salt, pepper, parmesan cheese, to taste.
The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.

PASTA ROSA

Pasta Rosa image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup (1 stick) butter
1 medium onion, minced
1/2 cup all-purpose flour
1 cup hot milk
1 (8-ounce) can chunky tomato sauce
8 ounces soft cream cheese
3/4 pound Norwegian smoked salmon, sliced into 1-inch long strips
1 pound penne pasta
Salt and freshly ground black pepper
1/4 cup fresh chives, chopped

Steps:

Bring a pot of water to boil for the pasta.
For the sauce, melt butter in a saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow thickening. Stir in tomato sauce and heat through. Remove from heat and add cream cheese. Blend with an immersion blender. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
Boil the pasta until al dente and drain. Add the cooked pasta and strips of salmon to the pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed. Transfer to a serving dish and sprinkle with chives.

ROSA'S SAUCE (SALSA ROSATA)

Rosa's Sauce (Salsa Rosata) image

This is an Italian sauce, taken from a famous restaurant Antico Martini on St. Mark's Square in Venice, its a delicious smooth and Hot dressing for seafood. I hope you all enjoy it as much as I DO!

Provided by Mia 3

Categories European

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 7

Ingredients

1 cup ketchup
1/2 cup mayonnaise
1/2 cup cream
2 1/2 tablespoons brandy
1 tablespoon Worcestershire sauce
1 teaspoon horseradish
5 -6 drops Tabasco sauce

Steps:

Mix all ingredients; chill thoroughly.
Arrange chilled cooked seafood on lettuce, drizzle with lemon juice and spoon on your sauce. ENJOY!

Nutrition Facts : Calories 771, Fat 51.4, SaturatedFat 19.3, Cholesterol 108.8, Sodium 2496.5, Carbohydrate 63.8, Fiber 0.6, Sugar 42.9, Protein 5.3

SALSA ROSA

Salsa Rosa image

Directly from Italy: a typical Italian recipe. Try it with salads!

Provided by Lucia

Categories Appetizers and Snacks

Time 5m

Yield 4

Number Of Ingredients 4

Ingredients

3 tablespoons mayonnaise
1 teaspoon ketchup
2 teaspoons tomato sauce
1 tablespoon whiskey

Steps:

In a small bowl, whisk together the mayonnaise, ketchup, tomato sauce and whiskey until blended. Refrigerate until using. This dressing is great served with prawn salads!

Nutrition Facts : Calories 85.5 calories, Carbohydrate 0.8 g, Cholesterol 3.9 mg, Fat 8.2 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 86.2 mg, Sugar 0.5 g

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